In mid August I went to a minor league baseball game. If you haven’t done this in a while (or ever), do yourself a favor and do it. For $18 ($14 ticket, $1 handling charge and $3 parking) I had a ticket that was in the front row, four seats down from the home dugout on a beautiful night. Between innings there was plenty of entertainment, during the game the players tried as hard as any major leaguer and after the game there were fireworks. Pretty good ones too.
The section I was in was filled with the regulars. They had a blast. Every player that came to bat meant a new cheer specific to the player. Cowbells were rung for both good plays by our team and to disrupt the thinking of the opposing pitcher. After one pitch that was hit back into the stands behind home plate one fan behind me yelled down to his buddy six seats down the row,
“I think that ball hit a chicken.”
“Why do you say that?”
“‘Cause it was a fowl ball!”
This humor lasted all night. It was great.
These chicken tenders are also great. Most tenders have a rather flat coating of breadcrumbs. These, however, had a lot of texture.
I used panko in place of the regular breadcrumbs.
My workstation to coat the tenders.
The peach-mustard sauce.
Fry those guys up until golden.
Sesame-Pecan Chicken Strips
Prep Time: 0 hours 15 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy
- 1/4 cup dijon mustard
- 1/3 cup peach preserves
- 1/2 teaspoon chopped fresh thyme
- Kosher salt
- 2 large egg whites
- 1 cup breadcrumbs (preferably panko)
- 1/2 cup finely chopped pecans
- 1/4 cup sesame seeds
- 1 teaspoon paprika
- 1 cup vegetable or peanut oil
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1-inch-wide strips
Whisk the mustard, peach preserves, thyme, 1 tablespoon water and a pinch of salt in a small bowl.
Beat the egg whites in a large bowl until frothy. Mix the breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites and then roll in the breadcrumb mixture, pressing to help it adhere. Working in batches, cook the chicken until golden brown, about 3 minutes per side. Drain on paper towels. Serve with the peach-mustard sauce.
Per serving: Calories 528; Fat 29 g (Saturated 3 g); Cholesterol 82 mg; Sodium 903 mg; Carbohydrate 29 g; Fiber 3 g; Protein 40 g